Place breasts in stock pot and pour water over the breasts to cover by about 1-1/2 to 2 inches.

Add the rest of the ingredients.

Bring to a boil then quickly reduce the heat to low so that the water is only at a bare simmer (do not boil fast it will toughen the chicken).

Simmer partially covered for 10 minutes only (important).

Turn off the heat and allow the chicken to sit in the water for 15-20 minutes (15 minutes for regular-size breasts and 20 minutes for large breasts). If you have a thermometer, the internal temperature of the chicken should be 160 degrees at the meatiest part of the breasts.

Transfer breasts to a rimmed baking sheet in a single layer and let cool.

At this point, you can cook the broth more to concentrate the flavors and serve as chicken soup.

Remove vegetables from pot. Strain broth through a fine mesh sieve lined with a coffee filter or moist paper towels. Measure broth and if you have more than 8 cups, return to pot and reduce on medium heat till you have approximately 8 cups. Cool and refrigerate for up to 2 days or freeze for up to 3 months.

When chicken is cool enough to handle, remove skin and bones and cube or shred for your desired usage. You should have around 2 pounds of chicken. The cooked chicken can be frozen for ups to 3 months.

NOTE: You can use a whole chicken instead of the breasts, but you will need to increase the cooking time from 15 minutes to 30 minutes and the soak time to 30 minutes. Check the temp in the thigh. It needs to be 160 degrees.

Friday, July 17, 2009

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.

Thursday, July 16, 2009

Named after the nautical term for a deck over the stern of a ship, this sweet recipe comes from the classic "The Savoy Cocktail Book," which collects the recipes of renowned London barman Harry Craddock.

Start to finish: 5 minutes

Servings: 1

1 cup cracked ice

1 ounce blackberry brandy

1/2 ounce port

1/2 ounce brandy

Place the ice in a 2-cup measuring glass. Add the blackberry brandy, port and brandy, then stir for 20 seconds. Strain into a chilled cocktail glass.

Directions:1. In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

3. Prepare the grill for direct cooking over high heat.

4. Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

3. Skip the stirring. Simply pour the mixture into a container and freeze for at least six hours.

NOTES:

We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.

Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.

For a fluffy, light texture similar to churned ice cream, we took a cue from the Italian dessert semifreddo and folded in whipped cream.

Bittersweet chocolate also worked well in maintaining the texture. To heighten chocolate flavor even more, we turned to instant coffee powder. The note of bitterness intensified the chocolate without making it taste like a cup of coffee. It also helped balance the sweetness of the condensed milk.

Thursday, July 2, 2009

This is a delightful recipe I found on RecipeZaar posted by Lavender Lynn. This recipe is extremely close to the one I use for catering. These are very easy to make. You can use store-bought lemon curd for convenience. They are always a hit.

3 hours | 1¼ hours prep

Yield: 3 dozen

Cookies

1 cup butter or margarine, softened

1/3 cup powdered sugar

1 teaspoon vanilla

1 2/3 cups flour

1 tablespoon powdered sugar

Filling

2/3 cup granulated sugar

3 teaspoons lemon zest, grated

3 tablespoons lemon juice

1 tablespoon butter or margarine

1 teaspoon cornstarch

1/4 teaspoon salt

1 egg, beaten

In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.

Stir in flour until dough forms.

Cover; refrigerate 30 minutes

Heat oven to 350°F Shape dough into 1" balls.

Place balls 2" apart. Press thumb into center of each ball to make indentation.

Bake 8 to 10 minutes or until golden brown.

Remove to cooling racks and cool completely, about 30 minutes.

In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.

Monday, June 29, 2009

One of my favorite burgers! you may omit the jalapeno but don’t not omit the cream cheese feel free to season with your favorite spices…plan ahead the burgers need to be refrigerated overnight to blend flavors

Yield 8 burgers

Ingredients

1 large jalapeno pepper, seeded and finely chopped

1 (8-ounce) package cream cheese, softened

1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)

Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).

Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).

Top with remaining patties pressing down the edges to seal the meat together. Make an indentation in the center with your thumb being careful to not destroy the seal. This will help when the patty is cooked and expands.

Place on a plate then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.

Heat grill to medium heat, then oil the grill grates.

Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).

Sunday, June 28, 2009

The first time I tasted this I just couldn't believe how fantastic the combination of blueberries and bananas tasted...it's a slice of heaven. I now put blueberries and bananas on my cereal in the morning! This is pretty darn quick and easy. Your kids would love to get into the act on this one.

1. Using an electric mixer, beat together first 4 ingredients, then fold in Cool Whip.2. Place slices of 2 bananas on bottom of each pie crust.3. Pour cream cheese mixture over bananas.4. Spoon half can of blueberry pie filling over each pie.5. Refrigerate for at least 4 hours before serving.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

I'm a dessert lover and rice pudding has always been a favorite. However, in recent years I stopped making it because it was way too rich and not very healthy with all the eggs and cream. Not that eggs and cream are unhealthy, but for my personal health concerns I started cutting back on the rich foods that add too many calories making the pounds add up faster than I can say grandma.

I came across this recipe in Woman's Day magazine. I made it several times, and based on the critiques I received from my "tasters" I made a few changes and came up with a very tasty rice pudding. I splurged with "real" whipped cream which is a "must have" on rice pudding.

Directions#1. Place rice in a strainer and rinse under cold water. Stir with your fingers to remove some of the surface starch. Place the rice in a 5 quart saucepan with the 8 cups of water and salt and bring to a boil over high heat.

Reduce heat to medium and then boil for 7 minutes, stirring occasionally, or until the rice is just tender. (Try not to overcook the rice). Drain rice and return to the pot.

#2. Stir in the milk and sugar into the rice, stirring to dissolve the sugar. Bring to boil over medium high heat, then reduce heat to a slow simmer.

Simmer, stirring frequently at first and then continuously toward the end for about 25 minutes, or until the rice doubles in size and is soft and tender. (The mixture will be very liquidy. Don't panic.)

#3. Pour into a bowl, stir in the vanilla, orange zest and cinnamon. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

Let cool on the counter before refrigerating. Refrigerate at least 4 or 5 hours. The liquid will be absorbed into the rice and will then be ready to serve.

Thursday, June 25, 2009

Another gem from Chef Susan Spicer at Bayona, in the French Quarter of New Orleans. She's a master at combining local ingredients with techniques and flavors from other parts of the world; here Louisiana meets Thailand and India in a sweet, tangy dish that you don't have to be too adventurous to love.

The mango chutney: Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool.

The curry: In a 2-3 quart saucepot, sauté the onion, peppers and garlic in peanut oil over medium heat for 5-10 minutes, stirring frequently. Sprinkle with the flour, then stir and cook for 2 more minutes. Whisk in the stock, pineapple juice and curry paste. Bring to a boil, whisking all the while, then turn down the heat and simmer for 15-20 minutes, longer if it needs further thickening.

Shortly before serving, sauté the crawfish or shrimp with the apple in a large sauté pan with a little bit of peanut oil. Cook for about 5 minutes, then add the curry base and simmer for 5 more minutes. Season with salt and red pepper, or you may add a bit more curry paste if you like. Serve hot over long grain or jasmine rice, and your choice of the suggested condiments.

YIELD: 4-12 portions, depending on how much of an oinker y'all wanna be

This recipe was passed to me by my dear friends Kirby and Suzie. I have not made this yet, but Kirby says it's a good'n.

Yield: 4 cups

4 medium Fresh mangos

3/4 cup raisins

½ cup Light brown sugar

3 cups Sugar

½ tablespoon Fresh garlic; minced

½ cup Honey

1 tablespoon Lime juice

½ cup Water

¼ cup Vinegar

½ tablespoon Ginger; (ground)

2 tablespoons Diced red bell pepper

½ cup Diced fresh jalapenos

1 teaspoon Salt

½ tablespoon Fresh ground black pepper

Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving.

Note:

(1)When making this recipe, make sure your kitchen is well ventilated because of the

Combine all ingredients in blender and puree until smooth. Transfer marinade to a large zip-lock bag and add chicken breasts. Marinate in the refrigerator 8-24 hours.Remove the chicken from the marinade and grill over medium heat for 6-7 minutes per side, turning often. Transfer grilled chicken to platter and let sit 10 minutes before slicing into ½-inch thick slices.

While the chicken is resting, prepare the sauce:Melt butter in heavy large skillet over medium heat. Add onions and poblano chile peppers and sauté 3-5 minutes. Add corn kernels and water and simmer 1 minute longer.Add the cream and simmer 1 minute longer. Gradually add the cheese and stir until sauce thickens. Season with salt and pepper.

Ladle the sauce onto the serving plates and place the chicken on top of the sauce.

In another shallow bowl combine the breadcrumbs with 8 dry ingredients.

Have all the zucchini slices breaded and on a plate before frying.

Dip the slices firstly in the egg mixture allowing excess to drip off, then coat in the breadcrumb mixture pressing down firmly with hands to adhere the coating to the slices (do not discard the coating you can dip in again before frying).

Place all coated slices on a plate/s.

Heat a generous amount of olive oil in a skillet over medium heat.

If you have any leftover breadcrumb mixture you can give the slices a quick coating again just before placing in the oil.

Fry the slices in batches until golden brown and crispy turing once or twice.

Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.

In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.

In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.

Add the eggs in 3 additions beating it after every addition. Now also add the milk and beat until well combined.

Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.

Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.

Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.

Monday, June 22, 2009

Recipe adapted from of Kittencal . Visit Kittencal for original recipe.

Another favorite chicken casserole that also works well with cooked turkey. You can prepare the soup mixture and refrigerate overnight. Before using, warm in the microwave or on top of the stove until hot, the filling must be hot before topping with the dough, if desired double all ingredients and bake it in a 13 x 9-inch pan.

Tuesday, June 16, 2009

Take a little more than half of the berries and mash them in a bowl with sugar and cornstarch. Place the mixture in a double boiler and cook until it thickens and becomes a glaze. Remove from heat. Take all but 4 of the remaining berries and slice them lengthwise. Place slice berries on the bottom of the cooked pie crust. Pour cooked berries over and let set. When completely cool and ready to serve, cover entire top with whipped cream. Dip the last 4 berries in confectioners sugar and use to garnish the pie.

Monday, June 15, 2009

Plan ahead, there is a marinating time of 8-24 hours, you should have enough marinade for a small pork roast or 2 tenderloins or 7 (3/4-inch) pork chops… if you are rationing your bourbon you may reduce to 1/3 cup but 1/2 cup is better to use.

1. Boil tomatoes 10 minutes. 2. Place tomatoes and next 8 ingredients in blender and blend for 4 minutes. 3. Saute onion in oil and add blender contents by pouring through a mesh strainer. 4. Add one quart of water to strainer and swirl. 5. Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot. 6. Add one more quart of water. 7. Add chicken bouillon and chicken pieces and boil until chicken is cooked. 8. Fry tortilla strips in oil until crispy. 9. Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.10. Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.11. Pour boiling broth over ingredients in bowl and serve.

Saturday, June 13, 2009

These fried fritters are just delightful. They are served by street vendors all over Mexico and Spain. They are best eaten hot from the fryer which usually means homemade or from a vendor who is actually frying on the spot. They are inexpensive and easy to make.

Place the water, milk, salt and oil in a 1 1/2-quart saucepan over medium-high heat and bring to a boil. Add the flour all at once, lower the heat, and mix vigorously with a wooden spoon until it forms a stiff, dry ball.

Transfer the dough to the large bowl of an electric mixer and let it cool for about 5 minutes. Beat it on medium-high speed for 1 minute, or until the dough softens and becomes more malleable. Add the egg and continue beating. At first the dough will be in pieces, but as you continue to beat it, it will come together to form a smooth mixture. Set it aside to cool. Mix the sugar and the cinnamon and set aside.

Meanwhile, heat at least 1 inch of oil in a deep 8 or 9-inch skillet until it reaches 350 degrees. Cuff the top of a 12-inch pastry bag and insert a large star or fluted tube (1/2-inch opening). Fill the bag with half of the dough, push the dough down towards the tip and twist the top of the bag closed. Hold the bag perpendicular to the skillet about 3 inches above the oil and squeeze out a 3 or 4-inch length of dough directly into the hot oil. Cut the flow of the dough off with a knife. Squeeze out 2 or 3 more lengths of dough depending on the size of the skillet. Fry each churro until golden brown on one side before flipping it over to the other side to brown. Drain on Absorbent paper, sprinkle with sugar/cinnamon mixture, and serve immediately. Instead of the sugar/cinnamon topping, you can dunk them into chocolate.

Chocolate for Churro Dunking

4 ozs dark chocolate, chopped

2 cups milk

1 tablespoon cornstarch

4 tablespoons sugar

Place the clocolate and half the milk in a pan and heat, stirring until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Original recipe adapted and modified from Cook's Illustrated
Photos from Cook's Illustrated

We have done a lot of beer-can chickens in our day, but when I saw the techniques that the Cook's Illustrated Test Kitchen used, I was converted. Using these techniques have substantially improved the appearance and flavor of our chickens. Read all the way through the recipe and the additional info before you start. You are gonna be really glad you tried this!

TIPS:

Bank the coals in the grill on either side of a disposable aluminum pan. The coals will cook the chicken evenly and the pan will catch dripping fat from the chicken.

Open the top of the can wide open with a church key to allow the greatest amount of steam to escape. The normal hole is far too small.

Lance the chicken’s skin with a skewer to make holes from which rendering fat can escape.

Rub the chicken liberally with a spice rub on top of and underneath the skin.

Coat the chicken with a sweet-tart glaze towards the end of cooking to improve the chicken’s flavor and color. If applied too early, the glaze will burn.

Makes 2 chickens, serving 4 to 6

Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill.

3. For the rest: Measure out 1 cup beer from each can; take 2 tablespoons from measured beer and add to ketchup glaze. Prepare beer cans as shown in photo 1, and add 2 crumbled bay leaves to each can.

4. Prepare chickens as shown in photos 2 through 4.

5. Soak wood chips in bowl of water to cover for 15 minutes. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover, and let grill heat up 5 minutes.

6. Place chickens (on cans) on center of grate, using drumsticks to stabilize them. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.

Flavor That's More Than Skin Deep

From its crisp, spiced skin to moist meat, beer-can chicken is flavored through and through. Here's how to get the ultimate beer-can chicken experience from your grill.

1. Use a church key can opener to punch holes in the top of the can; this will allow the maximum amount of steam to escape.

2. Loosen the skin on the breasts and thighs of the chicken by sliding your fingers between the skin and the meat.

3. Massage the spice mixture on the skin, under the skin, and inside the cavity.

4. Using a skewer, poke the skin all over to render as much fat as possible.

Volte for Me on Foodbuzz

lucy@nuawlinscatering.com

About Me

"Southern Flavor Zone" is a collection of recipes from various sources with an emphasis on Southern cooking. It will also give you many international favorites.?xml:namespace>My husband Ray, and I own and operate NuAwlins Catering in San Antonio, TX. We lived in Puerto Vallarta, Mexico for 11 years which makes Mexican food a large part of our repertoire. We were both born and reared in New Orleans. My heritage is Southern Italian. Ray's is Southern Italian, Cajun, and German. Our hometown combined with our heritage and travels makes for an interesting mix of food passions.

We love the Crescent City, it's food, it's culture, and it's people. We want to bring a bit of our beloved hometown to our new hometown of San Antonio. We have been here awhile now and love the Texas culture and spirit. We are now polishing the Texas influence on our cooking. Great fun!!